Quick & Crispy Chinese Shrimp Toast

Chinese Shrimp Toast is the dim sum classic you can make at home in under half an hour. Crisp bread coated with a savory shrimp paste and fried until golden, it’s easier than you think.

Skip the greasy takeout version. This one stays light and crunchy, with a hint of ginger and sesame.

Why This Shrimp Toast Works

The shrimp paste is the star. Blending the shrimp with a little egg white and cornstarch keeps it bouncy and light, not dense. A whisper of ginger and white pepper adds warmth without overpowering the sweet shrimp.

Frying them is fast. Each triangle needs only about 2 minutes a side. The bread becomes shatteringly crisp while the shrimp topping stays juicy. It’s a texture party.

Ingredients

• 6 slices white sandwich bread: day-old is best, crusts trimmed
• 8 oz raw shrimp: peeled, deveined, and patted very dry
• 1 large egg white: helps bind the paste
• 1 tbsp cornstarch: gives that bouncy texture
• 1 tsp grated fresh ginger: adds a gentle, fragrant heat
• ½ tsp white pepper: or black pepper in a pinch
• ¼ tsp kosher salt: use Diamond Crystal; halve if table salt
• 2 tbsp white sesame seeds: for the classic topping
• Vegetable oil, for deep-frying: about 3 cups, enough for 1 inch depth
• Sliced scallions, for garnish (optional)

Variations / Substitutions

• Swap the protein: finely chopped scallops or crabmeat work beautifully, keep the egg and cornstarch the same.
• Spice it up: add a pinch of cayenne or a dash of sriracha to the shrimp paste.
• Gluten-free: use a sturdy gluten-free white bread.
• No sesame: black sesame seeds or even panko crumbs add crunch.
• For another dim sum favorite, try our Chinese Steamed Pork Buns.

How to Make Chinese Shrimp Toast

Step 1: Make the Shrimp Paste

Pat the shrimp completely dry with paper towels. Place them in a food processor along with the 1 large egg white, 1 tbsp cornstarch, 1 tsp grated ginger, ½ tsp white pepper, and ¼ tsp salt. Pulse until a coarse paste forms, scraping down as needed, about 30 seconds. Do not overblend; you want some small shrimp pieces for texture.

The mixture should be sticky and hold its shape when scooped. If it seems too wet, add an extra teaspoon of cornstarch.

Step 2: Spread and Top the Bread

Cut each slice of bread into two triangles. Use a butter knife to spread a generous layer of the shrimp paste over one side of each triangle, going all the way to the edges. Sprinkle the tops with white sesame seeds and press them gently so they stick.

The paste should be about ¼ inch thick. If you spread it too thin, the bread will burn before the shrimp cooks through. Arrange the triangles on a tray, shrimp side up, while the oil heats.

Step 3: Fry Until Golden

Pour enough oil into a heavy-bottomed pot or deep skillet to reach 1 inch depth. Heat over medium-high until the oil reaches 350°F (175°C). Working in batches, carefully slide in 3 or 4 toasts, shrimp side down first. Fry for about 2 minutes until the shrimp is set and lightly golden, then flip and fry the bread side for another 60 seconds until crisp and deep golden.

Keep an eye on the temperature. The oil will drop when you add the toasts; adjust the heat to keep it between 325°F and 350°F. If the bread browns too fast before the shrimp cooks, lower the heat slightly.

Step 4: Drain and Serve Hot

Transfer the fried toasts to a wire rack set over a paper towel-lined sheet pan to drain. Sprinkle with a pinch of salt while they’re still hot. Serve right away, with sliced scallions scattered over the top if you like.

They’re at their absolute crispiest within minutes of frying, so gather everyone at the table before you start the first batch.

A Few Tips for the Best Shrimp Toast

• Use day-old bread. Fresh bread is too soft and can absorb too much oil. Slightly stale bread holds up better and fries crisper.
• Keep the shrimp cold. Chilled shrimp and egg white from the fridge make a paste that’s easier to spread and stays firmer when fried.
• Don’t crowd the pot. Fry in small batches so the oil temperature doesn’t crash, which leads to greasy toast.
• If you don’t have a deep fryer, a heavy skillet works perfectly. You just need enough oil to come halfway up the toast.
• Leftover shrimp paste? Shape into small balls and drop into soup for quick shrimp dumplings.

Scale it up for a party:

Keeping Leftovers Crisp

• Refrigerate: store in an airtight container for up to 2 days.
• Reheating: place on a rack in a 375°F (190°C) oven for 5 to 7 minutes until crisp again. Avoid the microwave, which makes them soggy.

What to Serve With Chinese Shrimp Toast

This appetizer pairs well with a quick dipping sauce of soy sauce, a splash of rice vinegar, and a few drops of chili oil. For a larger meal, follow it with a bowl of chicken fried rice or a plate of stir-fried noodles. The salty, crisp toast cuts through the richness of saucy mains.

Frequently Asked Questions

Can I bake these instead of frying?

Yes, but they won’t be as crisp. Brush lightly with oil and bake on a rack at 400°F (200°C) for 10 to 12 minutes, flipping halfway.

Why did my shrimp fall off the bread?

The paste likely wasn’t spread all the way to the edges, or the oil wasn’t hot enough to set the shrimp quickly. Press the paste firmly from corner to corner.

Can I use pre-cooked shrimp?

No, raw shrimp is essential to form a sticky paste that adheres to the bread. Cooked shrimp won’t bind properly.

How do I know when the oil is ready without a thermometer?

Drop a small bread cube into the oil. If it bubbles vigorously and turns golden in about 60 seconds, you’re at the right temperature.

Can I freeze the assembled toasts before frying?

Yes. Freeze them in a single layer on a tray, then transfer to a bag. Fry straight from frozen, adding 1 to 2 extra minutes per side.

Crispy Chinese Shrimp Toast Recipe

Print Recipe Pin Recipe

Prep Time 15 minutes mins

Cook Time 10 minutes mins

Total Time 25 minutes mins

Servings: 6 (12 toasts)

Calories: 217

Ingredients Method Notes

Ingredients

  

• 6 slices white sandwich bread
• 8 oz raw shrimp
• 1 large egg white
• 1 tbsp cornstarch
• 1 tsp grated fresh ginger
• ½ tsp white pepper
• ¼ tsp kosher salt
• 2 tbsp white sesame seeds
• Vegetable oil, for deep-frying
• Sliced scallions, for garnish (optional)

Method

 

1. Pat shrimp dry. In a food processor, combine shrimp, egg white, cornstarch, ginger, white pepper, and salt. Pulse to a coarse paste, about 30 seconds; do not overblend.
2. Cut bread into triangles. Spread shrimp paste evenly over one side of each triangle to the edges. Top with sesame seeds and press lightly.
3. Heat 1 inch oil in a deep skillet to 350°F (175°C). Fry toasts shrimp side down first for 2 minutes, flip and cook 1 minute more until golden and cooked through. Work in batches.
4. Drain on a wire rack, sprinkle with salt, and serve hot with scallions.

Notes

Work quickly once the oil is hot; the first batch will be the crispiest. If you need to keep batches warm, place them on a rack in a 200°F (95°C) oven, but they’re best eaten right away.